Sauvignon

TYPE OF WINE: White, dry, Sauvignon.GRAPE VARIETIES: Monovarietal Sauvignon.TRAINING SYSTEM: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.YIELD PER HECTARE: 65 quintals of grapes per hectare.VINIFICATION: Grape conditioning at +10° C with brief maceration in the bladder press and subsequently soft crushing.MUST TO FRUIT RATIO: 65%.FERMENTATION: In temperature controlled stainless steel containers for 20 days at a controlled temperature of +14° to +20° C.AGEING: Stored in the cellar in stainless steel vats at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.ALCOHOL CONTENT: 13% by vol.RESIDUAL SUGAR: 3.50 g/l.TOTAL ACIDITY: 5.80 g/l in tartaric acid.PAIRING: Pairs well with vegetable soups, soufflés and flans, dishes based on herbs or eggs with asparagus.